Chicken Pita Stir Fry

Name: Chicken Pita Stir Fry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 2½ breasts Boneless chicken breasts; 3 tablespoons Olive oil; 2 cloves Garlic cloves, minced; 1½ cups Red bell pepper, diced; 1½ cups Green bell pepper, diced; 1½ cups Red onion, sliced; 1½ cups Red cabbage, shredded; 1½ cups Carrot, julienned; 1½ cups Mushrooms, sliced; 1½ cups Corn kernels; 1 jar Stir fry sauce; 2½ tablespoons Sea salt; 2 packages White rice; 6 Pita bread; 6 slices Provolone cheese slices

Recipe GLPRde71b614715a57

Main Course

50 min

554 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant Mediterranean-inspired dish featuring tender stir-fried chicken breast combined with a colorful medley of fresh vegetables including red and green peppers, red onion, red cabbage, carrots, mushrooms, and corn, all seasoned with garlic and savory stir-fry sauce. Served alongside fluffy white rice and warm pita bread topped with melted provolone cheese, this complete meal is wholesome, satisfying, and packed with vegetables.

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Ingredients

2½ breasts Boneless chicken breasts

3 tablespoons Olive oil

2 cloves Garlic cloves, minced

1½ cups Red bell pepper, diced

1½ cups Green bell pepper, diced

1½ cups Red onion, sliced

1½ cups Red cabbage, shredded

1½ cups Carrot, julienned

1½ cups Mushrooms, sliced

1½ cups Corn kernels

1 jar Stir fry sauce

2½ tablespoons Sea salt

2 packages White rice

6 Pita bread

6 slices Provolone cheese slices

Directions

Prepare the white rice according to package directions and set aside, keeping it warm.
Pat the chicken breasts dry and cut into bite-sized cubes or thin strips. Season generously with sea salt.
Heat 1.5 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the seasoned chicken pieces and cook until golden and cooked through, reaching an internal temperature of 165°F, approximately 8-10 minutes. Remove and set aside.
Add the remaining 1.5 tablespoons of olive oil to the same skillet and heat until hot.
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add the red pepper, green pepper, red onion, and carrot to the skillet, stirring frequently and cooking for 3-4 minutes until they begin to soften.
Stir in the red cabbage, mushrooms, and corn kernels, continuing to cook for another 3-4 minutes while stirring occasionally.
Return the cooked chicken to the skillet and pour in the stir fry sauce, tossing everything together until well coated and heated through, about 2-3 minutes.
Warm the pita bread in a dry skillet or directly over a flame for 1-2 minutes per side until soft and pliable.
Place one slice of provolone cheese on each warm pita bread, allowing it to soften slightly from the residual heat.
Divide the cooked rice among six serving plates. Top each plate with a cheese-topped pita and a generous portion of the chicken and vegetable stir fry mixture.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight dish for a family of six, with chicken and common vegetables widely available at every Charlotte chain and the stir-fry sauce likely in stock at Walmart and Harris Teeter. The stated 50 minutes is honest for cooking but doesn't account for dicing six vegetables and prepping rice, so budget closer to 70 minutes total; the stir-frying itself moves fast. Cost per serving lands around $2.50 to $3.00 with commodity chicken and standard produce, though provolone cheese adds a small premium. The one caveat is that stir-fries are best eaten fresh the same night—rice and vegetables soften and separate when reheated—so this works well for a dinner but not for next-day lunches.